Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds

- Pear solid soluble contain and titratable acidity were not affected by the probiotic strain.
- Volatile compounds detected in L. rham. GG treated pear wedges could provide good flavour.
- Regardless of CaCl2 treatment after harvest, probiotic bacteria controlled L. monocytogenes growth on fresh-cut pear at 5 °C.
- No effect was observed on Salmonella population in presence of Lactobacillus.
- Pear wedges could be a good vehicle for L. rham. GG.

In recent years, the consumption of minimally processed fruit has increased. However, unfortunately, these products could be an appropriate vehicle for the transmission of foodborne pathogens. In this study, the antagonistic capacity of the probiotic strain Lactobacillus rhamnosus GG against a cocktail of 5 serovars of Salmonella and 5 serovars of Listeria monocytogenes on fresh-cut pear at conditions simulating commercial application was assessed. Moreover, its effect on fruit quality, particularly on the volatile profile, was determined, during 9 days of storage at 5 °C. L. monocytogenes population was reduced by approximately 1.8 log-units when co-inoculated with L. rhamnosus GG. However, no effect was observed in Salmonella. Fruit quality (soluble solids content and titratable acidity) did not change when the probiotic was present. A total of 48 volatile compounds were identified using gas chromatography. Twelve of the compounds allowed to discriminate L. rhamnosus GG-treated and untreated pears. Considering their odour descriptors, their increases could be positive in the flavour perception of L. rhamnosus GG-treated pear. The probiotic was able to control L. monocytogenes population on fresh-cut pear, which could be a vehicle of probiotic microorganisms as quality of fruit was not affected when the probiotic was present.